Strawberry Lemon Poppy Seed Scones

The sweetness of strawberries fresh from the farm, refreshing lemon tartness, and subtle crackly and nutty taste of poppy seeds leave no doubt that summer has arrived.

No ratings yet

Print Pin

Keyword: June, summer

Prep Time: 20

Cook Time: 18

Total Time: 40

Servings: servings

Calories: 189kcal

Author: Pah

Cost: $4.32 for 8

Equipment

Ingredients

Wet Ingredients

½ cup Milk*
1 tsp Lemon extract
1 Egg, large

Dry Ingredients

1 ½ cups All purpose flour
¼ cup Granulated sugar**
2 ¾ tsps Baking powder
¼ tsp Baking soda
⅜ tsp fine sea salt 1/4 + 1/8 tsps
4 tbsp butter***
1 tbsp Dried lemon zest or 2 tbsp of fresh lemon zest.
1 tbsp poppy seeds
⅓ cup strawberries added just before forming the scones.

Glaze Ingredients

½ cup Powdered sugar
½ tsp Lemon extract
2 tbsp Milk plus more to consistency.
2 tsp Dried lemon zest or 4 tsp of fresh lemon zest.

Instructions

Cut and freeze the strawberries

You can use either fresh or frozen strawberries. If using frozen strawberries, cut them into 1/4" pieces and place them in a plastic container in your freezer until you are ready to form the scones.
If using fresh strawberries, cut them into 1/4" pieces. It's best to cut only the red portions of the strawberries, avoiding any white portions in the center. Place them in a plastic container, add a drop or two of lemon juice and a pinch of salt. Lightly mash them with a fork, stir them, and place the container in your freezer until you are ready to form the scones.

Wet Ingredients

Blend the milk, lemon extract, and egg with a milk frother or blender.
Transfer to a squeeze bottle and place in your refrigerator.

Dry Ingredients

Mix the flour, granulated sugar, baking powder, baking soda, salt, dried or fresh lemon zezt, and poppy seeds in a large mixing bowl.
Slice the butter into chunks and mix with the dry ingredients.
Cut the butter into the dry ingredients with a butter cutter until the butter is the size of peas.
Put the bowl with the dry ingredients in your freezer for 15 minutes.
Preheat your oven to 400°.
Line your baking sheet with parchment paper.

Combine the Wet and Dry Ingredients

Using the "tine method" (see video in step by step instructions above), combine the wet ingredients into the dry ingredients until the ingredients are wet but still pea sized.
Add half of the frozen strawberries and thoroughly mix with the tines of a fork.
Add the other half of the frozen strawberries and thoroughly mix with the tines of a fork.

Form the Scones

Gently flip and press the ingredients in the bowl until they form one log.
Fold the log in half and move it to a silicone mat.
Using the guide of the measured circles on a silicone mat or a 7" ring, form the dough into a 7" circle by gently pressing from the center of the dough to the edges.
If using a 7" ring, swirl the ring around the dough a few times to firm the edges. If forming by hand, press the edges of the dough lightly with the flat side of a long knife to firm the edges.
Use a long serrated knife to make four equal cuts through the center of the dough to divide the dough into eight scones.
Slide the flat edge of the long knife under each scone and move it to the parchment paper on the baking sheet, leaving about 1" between each scone.

Bake the Scones

Place your baking sheet on a middle rack in your preheated oven and bake for 14 to 16 minutes at 400°.
Mix the powdered sugar, milk, and lemon extract in a medium bowl during the final bake until smooth and somewhat thin. Adjust the amount of juice to your desired consistency.
Halfway through,check to see if one side is cooking faster than the other and, if so,turn the pan around in the oven and continue to bake. Remove the scones to a cooling rack when the center of the scones feel solid, not liquidy.

Glaze the Scones

Wait for the scones to cool to apply the glaze. With a spoon or silicone brush spread or dab the glaze on the top of each scone while they are still warm.
Sprinkle a dash of dried or fresh orange zest on each scone immediately after it is glazed.

Storage

Cover any scones that will not be eaten right away. They will last about 5 days without refrigeration, about 10 days in your refrigerator, and about 3 months in your freezer.
Let the scones cool completely cool before covering them with plastic wrap,
To thaw frozen scones, let them come to room temperature (about 30 minutes). Do not microwave these scones.

Notes

*You can substitute Whole Milk, 2%, Almond, Coconut, or Soy Milk .

**For a restricted sugar diet, you can put as little as 2 tbsp of sugar.

***You can use as much as 6 or as little as 2 Tbsps of butter.

Nutrition